Peaches or nectarines in raspberry & orange sauce

Peaches or nectarines in raspberry & orange sauce

This fruity, refreshing dessert makes a lovely light follow-on to a rich roast dinner.

By , 21 September 2015
Peaches or nectarines in raspberry & orange sauce
  • Ready in: 40 mins
  • Serves: 6
  • Price: 71p per serving
Nutritional Info
Each 246g serving contains
  • Fat low
  • Saturates low
  • Sugars high
  • Salt low
  • Energy 628KJ 150KCAL
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 255kJ/61kcal.
  • 6 peaches (or nectarines), they must be ripe
  • 75g apricot jam
  • 50g granulated sugar
  • 100ml freshly squeezed orange juice
  • 350g pack frozen raspberries, thawed
  • Pre-heat the oven to 180C/160C Fan/Gas 4. Make a cut all the way round the peaches or nectarines, following the natural groove and cutting right through to the stone. Twist the 2 halves in opposite directions to separate them. Ease out the stones using a small, sharp knife.

  • Put the fruit cut-side up in an ovenproof dish. Put the jam, sugar, orange juice and 400ml water in a small pan and stir until the sugar has dissolved and the jam has melted. Pour over the fruit and cook in the oven for 20-25 minutes, basting the fruit with the juices often.

  • To make the sauce, carefully measure 300ml of the fruit cooking juices into a jug and then put in a blender or processor with the raspberries. Blitz until puréed (or use a hand-held blender to do this). Push the mixture through a sieve to remove the seeds.

  • Leave the peaches to cool in the rest of the juices. When cold, gently lift them out and peel off the skin. Put some raspberry sauce on 6 plates, top with 2 peach halves and pour over more sauce.